VEAL MEATBALL AND BROCCOLI RABE STOUP
"Stoup" is thicker than soup and thinner than stew.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve.
- While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered.
- Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.
BAKED TURKEY MEATBALLS WITH BROCCOLI & CRISPY POTATOES
Turkey mince is the leanest of its kind and is great rolled up into balls and served with tomato sauce and veg
Provided by Lucy Netherton
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. In a large bowl, combine the onion, carrot, half the garlic and half the rosemary with the turkey and some seasoning. Shape into 16 meatballs and put in a small baking tray. Toss the potatoes with the remaining garlic, rosemary and the oil, place in a baking tray, then cook both for 20 mins, with the potatoes on top shelf.
- After 20 mins, drain juices off the meatballs, pour cherry tomatoes over, sprinkle with the Parmesan and season. Toss the potatoes, and swap to bottom shelf with the potatoes on top. Cook for another 20 mins until the potatoes are crisp and the meatball sauce is bubbling.
- When the potatoes and meatballs are almost done, cook the broccoli for 3-4 mins, until tender. Sprinkle the basil on top of the meatballs and serve with the crispy potatoes and broccoli.
Nutrition Facts : Calories 279 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 0.4 milligram of sodium
MEATBALL MANIA - TURKEY BROCCOLI RABE
Steps:
- To make meatballs: Preheat oven to 425°F. Combine all ingredients (from 1 recipe above) in a bowl and mix gently with your hands until just blended. Roll into golf ball-size rounds and roast on parchment-lined baking sheets until cooked through and golden, 20 to 25 minutes.
TURKEY MEATBALL AND BROCCOLI RABE STOUP
Rachel Ray makes this tasty comfort food with veal meatballs. We use turkey. It's yummy, warm, filling and freezes and reheats superbly as well!
Provided by Budding Chef
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a couple of inches of water to a boil in a medium skillet.
- Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes.
- Drain rabe and reserve.
- While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil.
- Add 3 cloves chopped garlic, carrots and onions.
- Cook 5 to 6 minutes, add white beans and heat through, a minute.
- Season veggies and beans with salt and pepper.
- Add drained rabe and the stocks and cover pot to bring to a quick boil.
- Add orecchiette and stir.
- Reduce heat and simmer soup to a low-roll, uncovered.
- Mix veal with egg, bread crumbs, cheese, sage and salt and pepper.
- Roll into 1-inch balls and drop into stoup.
- Cook 5 minutes.
- Adjust seasonings and serve stoup in shallow bowls with crusty bread.
Nutrition Facts : Calories 666.9, Fat 17, SaturatedFat 5, Cholesterol 137.5, Sodium 686.3, Carbohydrate 77.7, Fiber 12.1, Sugar 7.9, Protein 52.7
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- Bring a large pot of salted water to a rolling boil, then add the broccoli rabe. Blanch for about 1-1/2 to 2 minutes, drain well and set aside in a colander to cool. Finely chop 3/4 cup of the florets and leaves (3-3/4 ounces) and set the rest aside for another use (I sauteed it with garlic and oil).
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